|Millac Gold Double||400ml|
|Orange (juice & zest)||1|
|Freshly seeded vanilla pod||1|
|Rum or Cointreau||50ml|
The page that you are currently reading is an ad feature
- Bring the Millac Gold Double to the boil with the vanilla, rum (or Cointreau), orange juice and zest.
- Break the chocolate into pieces and place into a bowl.
- Pour over the hot cream.
- Mix to a smooth ganache and place in the fridge to set.
- Use a parisienne scoop to make the truffles or hand roll into balls before dusting with cocoa powder.